Beatrice Condimento Balsamico Bianco—made solely from Trebbiano grape must and white wine vinegar—is aged for at least 8 years in oak barrels. This deep golden-hued vinegar—from renowned balsamic makers, Acetaia Leonardi—is blossoming with rich floral aromas and honeyed notes of dried apricots.
How to use
Beatrice White Balsamic Condiment is exceptionally delicate and perfectly balanced, making it ideal for finishing dishes. This vibrant vinegar is stunning paired with fruit. Drizzle over grilled stone fruit—like apricots, nectarines or peaches—topped with a dollop of crème fraîche and torn basil leaves. Or use as a glaze for a fresh fruit tart.
This Italian white balsamic vinegar is equally delicious in savory preparations—use it to dress delicate greens, brush over roasted pork tenderloin or drizzle over raw seafood. Or use Beatrice Condimento Balsamico Bianco in a refreshing adult soda—muddle a couple strawberries with a spoonful of sugar, mix in a couple teaspoons of white balsamic, top with sparkling water and garnish with a sprig of basil.
The Story of Dante and Beatrice Balsamic Vinegars:
These two exquisite vinegars honor the story of Dante and Beatrice—which, like many a tale of unrequited love, was made immortal by art. Dante, the Florentine poet, first glimpsed the beautiful Beatrice when she was eight and he, nine. He was instantly smitten. She greeted him briefly on a street nine years later, wearing a white gown. Both married others at age 21, and three years later, Beatrice died. Dante was devastated. Tormented by the loss, he featured her in his greatest works, including The Divine Comedy, in which—at his own imagined death—Beatrice leads him to beatific vision.
In these vinegars, Dante—most often depicted wearing a dark or crimson robe and cap—is represented by the dark balsamic vinegar; Beatrice—immortal in her white gown— is represented by the white balsamic.
About Acetaia Leonardi:
There are over 300 producers of balsamic vinegar in Modena, but the Leonardi family is truly special. They have been making balsamic vinegar since 1871 and are still one of the few producers to own the land where the grapes grow. Four generations in, the Leonardi family is still making this prized elixir using traditional methods, such as cooking the Lambrusco and Trebbiano grape must in a copper cauldron and aging the vinegar in specific kinds of wooden barrels. The result is a perfectly balanced vinegar worthy of the name balsamico.